Vegan Chocolate Sweet potato Pie {gluten-free and no refined sugar}

Believe me the consistency of the sweet potato makes the creamiest Vegan Chocolate Sweet potato Pie {gluten-free and no refined sugar} ever and it tastes like chocolate heaven!

I recommend also checking out the Vegan salted ganache pie if you love this one 🙂

It might sound strange to make a pie based on sweet potato but believe me the natural sweetness and the consistency of the sweet potato will make this pie super sweet and creamy. Also, sweet potatoes have a lot of health benefits such as

• They are an excellent source of beta-carotene, vitamin C, and magnesium.
• The can help maintain a healthy blood pressure and protect against cancer.
• They are low in calories, one medium, baked sweet potato with skin contains just 103 calories.

I have to admit I was skeptical first but this is by far the best Vegan Chocolate Sweet potato Pie which is gluten-free and has no refined sugar in it!

Are you ready to try it?

If you have time make them this weekend, otherwise, you can save the picture below to Pinterest and find the recipe later 🙂 You can find me under my name Vanillacrunnch 

I am looking forward seeing your creation on Instagram (Tag me @vanillacrunnch ) or you can the hashtag #bakingwithvanillacrunnch or and leave a comment here and put a smile on my face.

Vegan Sweet potato Pie {gluten-free and no refined sugar}

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Serves: 8

Ingredients

• Crust
• ⅓ cup shredded hazelnuts
• ⅓ cup buckwheats
• ⅓ cup cacao powder
• 6 Medjool dates
• Layer
• 1 Cup (200gr) cooked sweet potato
• 7 oz. (200gr) dark chocolate
• 1 TBSP maple syrup
• 2 TBSP coconut oil
• ½ cup almond milk
• 1 tsp vanilla extract
• ½ TSP salt
• dark upper layer
• 3 tbsp cacao + ⅓ of the mass of the layer above
• hazelnuts for decoration

Instructions

1. Oil brush a round baking tin (I used a 7 inch when you want the pie to be higher use a smaller one like 6 inches)
2. For the crust, blend all base ingredients together and press with your finger into the baking tin
3. Freeze until the filling is ready.
4. For the first layer, melt the dark chocolate and blend with all the ingredients form layer 1 and spread ⅔ of it over the crust
5. Freeze for 20 minutes
6. For the darker layer add 3 TBSP Cacao powder to the remaining batter and spread over the first layer.
7. Decorate with hazelnuts and keep in the fridge until set

3.5.3229